Campfire Recipe: Cottage Cheese Sweet Rolls

Ok, I know you cannot believe cottage cheese in sweet rolls but believe me these rolls are out of this world when it comes to flavor. The best part beyond the taste is the fact that they only have to rise once and then you can bake them.

Campfire Recipe: Cottage Cheese Sweet Rolls

Ingredients for bread

Spray liquid oil

3 cups of all-purpose flour plus some extra

¼ cup of granulated sugar

1 teaspoon of salt

1 cup of small curd cottage cheese

¼ cup of softened shortening

¼ cup of butter softened

2 packages of Active Dry Yeast

½ cup of water

1 egg

Ingredients for filling

¾ cup of chopped nuts, optional

¾ cup of packed brown sugar

¼ cup of granulated sugar

3 Tablespoons of softened butter

½ teaspoon vanilla

1 Tablespoon of ground cinnamon, optional

Ingredients for glaze

2 cups of confectioner’s sugar

¼ cup of milk or buttermilk

Steps

Lightly grease a 12-inch Dutch oven with spray or liquid oil.

Build the fire to heat the water to 110 to 115 degrees Fahrenheit.

Dissolve the yeast in the warm water. Let it sit for 5 minutes.

Drain the cottage cheese and place in a large bowl.

Add the all-purpose flour, granulated sugar, salt, shortening, and butter to the large bowl.

Mix with fork.

Add the egg to the large bowl and mix.

Add the yeast mixture to the large bowl and stir. At this stage the dough will be sticky, add 1 tablespoon of flour and stir. Continue with this process until the dough begins to pull away from the sides of the bowl.

Sprinkle your work surface with flour and place the dough on top. Roll out the dough so that you have a 10 by 18 inch rectangle.

Combine all the ingredients for the filling and spread onto the 10 by 18 inch rectangle. Make sure though that you leave a ½ inch border around the edge of the dough.

Roll up the dough starting at the narrow end.

Once the dough has been rolled up, cut the dough with dental floss into 10 pieces or rolls.

Place the pieces (rolls) of dough into the 12-inch Dutch oven. Make sure to leave about 1 inch between the rolls.

Cover with plastic wrap and put the lid on the Dutch oven.

Let dough sit for 1 hour to rise.

Remove the plastic wrap and carry the 12-inch Dutch oven to a heat resistant surface.

Arrange 12 prepared coals in a circle on the heat resistant surface.

Place the Dutch oven on top and cover the lid with 20 prepared coals.

After 5 minutes remove the coals from the center of the lid and move to the outer edge of the lid.

Cook for another 15 minutes.

Once that time period has passed, knock off the coals from the lid and remove the Dutch oven from the circle of coals.